Prep 20 mins
Cook 4 hrs
This recipe is from this month's Dish magazine. As far as I can work out the whole recipe is 5 1/2 points as per the magazine ingredients. It's the same texture as hummus but with a bit more flavour. This recipe is best left for half a day for the flavours to come together properly. Please take note of my comments in the directions below. Should make around about 1 1/2 cups. Cooking time is refrigeration time.
- 1 (400 g) canof cooked chickpeas, rinsed
- 3 tablespoons sesame seeds, toasted
- 1⁄2 teaspoon sesame oil
- 2 garlic cloves, crushed
- 1⁄2 cup natural low-fat unsweetened yogurt
- 1⁄4 cup chopped mint
- 1 lemon, juice and zest of
- 1 teaspoon cumin seed, toasted
- 1 teaspoon garam masala
- 1⁄2 teaspoon sugar
- salt and pepper
- Put all the ingredients in a food processor and blend until smooth. Refrigerate for several hours before using, for the best flavour.
- Note: I used the half cup of yoghurt and it made the mixture very wet and I ended up putting another can of chickpeas in to get a nice spreadable consistency. Can I suggest you add the yoghurt slowly until it is the consistency you like.
- I also found the cumin quite strong, so you might like to use 1/2 tsp of ground cumin instead. In fact I think if I hadn't added the extra chickpeas, the spices would have probably been a bit overpowering. Having said all that I think it would be lovely with fresh bread, crackers and vege sticks.